Eggplant, Mozzarella, and Saffron Rice Bake | Recipe Cart
This baked eggplant and saffron rice recipe is blanketed in layers of mozzarella and Parmesan cheeses—never a bad thing, in our opinion.
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Cooking tools:
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Baking sheet
- Baking dish
- Aluminum foil
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
Ingredients
- 2 tablespoons plus 1 cup olive oil
- 1 medium onion, minced
- 1 cup arborio rice
- Pinch of saffron
- 1/4 cup dry white wine
- 1 cup vegetable broth or water
- Kosher salt
- 3 large eggplants (about 3 pounds), cut crosswise into 1/4-inch rounds
- Freshly ground black pepper
- 4 cups store-bought tomato sauce (such as marinara), divided
- 1 pound fresh mozzarella, cut into 3/4-inch cubes (about 2 cups), divided
- 1 cup coarsely grated Parmesan (4 ounces), divided
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